Raw materials in the brewing technology: hops & malting barley, yeast & water

<< 12:00 – 12:20 | Dr. Lydia Junkersfeld - Award of the Ludwig Narziß Prize for brewing knowledge: by the moderator Dr. Lydia Junkersfeld, editor-in-chief of both BRAUWELT and BrewingScience. >> << 12:20 – 12:40 | Sandro Cocuzza - The impact of dry hopping on selected physical and chemical attributes of beer: Dry hopping is one of the essential techniques for imparting a remarkable hop aroma of a beer and creating expressive beer styles. This lecture gives an insight into the sometimes considerable effects on the beer’s physical-chemical properties associated with dry hopping. >> << 12:40 – 13:00 | Stefan Hör - Meaning and interpretation of the gelatinization temperature in times of climate change: For beer production, the problem-free processability of the raw materials is of fundamental importance in order to ensure consistent process and product quality. This includes above all the physico-chemical and structural properties of the starch of the brewing salt. These changes in the starch properties caused by climatic conditions can lead to incomplete gelatinization of the starch in processing plants and thus influence a large number of processing steps (fermentation, filtration) and ultimately the product quality. >> << 13:00 – 13:30 | Dr.-Ing. Mathias Hutzler - Special yeasts for non- and low-alcoholic beers: Potential of different yeast species and strains for non-alcoholic and low-alcoholic beer production was investigated. Different strains had differnt technological properties and aroma profiles. Practical applications are discussed. >> << 13:30 – 14:00 | Dr. Roland Pahl - Water usage in beer production and examples for optimization >> read more